Paleo Classic Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Roasting the squash cut-side down brings out a natural sweetness and gives the flesh that perfect fork-tender texture, so the strands pull away in long, clean ribbons. From there, a quick toss in a skillet with garlic and red pepper flakes builds a warm, savory base that clings to every strand. Fresh parsley stirred in at the end adds a bright, herby finish that keeps the whole dish feeling light rather than heavy. It's a simple, produce-forward preparation that leans on real ingredients and straightforward technique rather than anything processed, which makes it an easy fit for a Paleo plate. Whether you're serving it as a side or building it into a bigger meal, this is the kind of dish that proves vegetables don't need much to shine.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
See all
2 tbsp olive oil, divided
salt and pepper, to taste
3 cloves garlic, minced
¼ tsp red pepper flakes
2 tbsp fresh parsley, chopped
2 tbsp grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
2
Halve the spaghetti squash lengthwise with a chef's knife, then scoop out and discard the seeds and stringy pulp from the center of each half.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!